Category: Sauce

This is a traditional New Mexico sauce made with green chilies. It is used on a variety of dishes including hamburgers, enchiladas, eggs, pork, steak and fish. Recently I have used it on Cheezie Chicken Enchiladas and Jucy Lucys. The sauce gains a little heat over time, so make it in advance for a little extra kick.

Ingredients:

4 Hatch or Big Jim Chili Peppers

2 Poblano Chili Peppers

3 Tomatillos

2 tablespoons Olive Oil

2 teaspoons Salt

2 teaspoons Pepper

2 teaspoons Cayenne Pepper

Directions:

Blistered Chilies

Blister the chilies. This can be done several ways.

Oven: Place chilies in hot oven 400 degrees for 6-8 minutes until skin blisters away from the flesh.

Range top: Cover burner with wire mesh. Place chilies on mesh once burner is heated. Remove when skin is blistered.

Grill: Place chilies 5-6 inches over heat. Remove when skin blisters.

Once blistered the chilies can either be peeled or frozen for later use. Freezing the chilies makes removing the skin a little easier.

Green Chili Sauce on Enchiladas

Once the chilies have been blistered and the skin removed, dice them and the tomatillos. Add olive oil to a saute pan over medium/medium high heat. Once the oil is hot, add the chilies, tomatillos, salt, pepper and cayenne. Stir and chop with a flat headed spoon over for 5-6 minutes. Remove from heat and serve. The sauce can be kept in the refrigerator for up to a week in a sealed container.

Nice and simple little aioli that I first used on a carpaccio appetizer. It was inspired by Annabelle’s Bar & Bistro on a recent trip to San Francisco.

Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-like properties. Classic aioli is made without egg though many aioli recipes use it including this one.

Any pasta can be used with this meat sauce which is also known as a bolognese. I normally use Fusilli because the meat sauce clings to it easily. I serve this meal in a bowl with a spoon and top it with fresh grated Parmesan or Romano cheese.

Serves: 4

Ingredients:

2 tablespoons olive oil

1 small onion, medium chop

2 cloves garlic, chopped

1/2 red bell pepper diced (red preferred)

2 tomatoes diced (approximately 1 3/4 lbs)

1 lb Italian sausage, removed from casing

8 ounce can of tomato sauce

6 ounce can of tomato paste

1 tablespoon dried oregano

1 tablespoon dried basil leaves

2 teaspoons Worcestershire sauce

2 teaspoons sugar

2 teaspoons red pepper flakes

4 1/2 ounce can mushrooms, drained

1 bay leaf

1 teaspoon ground cumin

1 teaspoon fennel seed

Directions:

Meat Sauce

In a large pot heat olive oil over medium heat. Add onions and garlic and saute until semi soft being careful not to burn them. Add Italian sausage and cook until browned. Drain sausage.

Prep:

Cut mangos with a mango slicer, or into halves with a chef knife to either side of the seed. Use a spoon to remove the skin from the fruit. Dice mango into 1/4 to 3/8 inch squares.

Directions:

Cinnamon Mango/Habanero Chutney on Pan Fried Tilapia

In a medium saucepan over medium heat, melt the butter. Add the onions and habaneros. Saute for two minutes. Add the mango, salt, pepper, cinnamon and paprika. Saute for an additional 2 minutes. Add vinegar, wine and brown sugar sugar and bring to a boil. Cook for an additional 10-12 minutes until wine and vinegar are almost completely reduced, stirring constantly. Add corn starch and mix until well blended. Remove from the heat and cool. Store in an airtight container.